Heat Oil in a large heavy skillet. Add the garlic and saute until light
golden. Remove the garlic and reserve. Prick the sausages in several
places and then sear them in the hot oil. Remove and set aside, covered.
Brown chicken well on all sides in the same skillet. Remove and set aside,
covered. Pour 1 T of the drippings into a large Dutch oven or casserole.
Discard remaining drippings or save them for another use. (Do not wash
skillet; you will nedd it later.) Crush the tomatoes with your hands and
add them, with their juice, to the drippings. Add the tomato paste, salt,
freshly ground pepper, basil and reserved garlic. Simmer, uncovered, for
15 minutes. Add the sausage and simmer, covered, for 20 minutes. Add the
chicken, cover, and simmer for 20 minutes more. Meanwhile, deglaze the
skillet with the wine. Stir wine into the sauce and simmer for a final 10
minutes. Sprinkle with parsley. Serve with pasta and freshly grated
Parmesan Cheese.

Makes 8 servings.